One of the many benefits of bread making is that one can always have a good supply of fresh bread crumbs.  I adore bread crumbs toasted up in some olive oil and tossed onto fresh pasta, vegies, salad etc. 

Perhaps my favorite is egg fried in breadcrumbs -- a delicious balance of crunch and creamy.  Credit goes to Judy Rodgers and the Zuni Cafe cookbook.  The way I make the dish is  toss fresh bread crumbs with a little olive oil, salt and a few fresh thyme or other herb leaves.. I like to use about 1/3 cup crumb per egg (Judy only uses 1 tablespoon per two eggs).   Lightly toast the crumbs in a frying pan until they start drying out (making a little staticky sound). Then I crack and egg over the crumbs, cover with a lid, and cook over a low heat until egg is done to preference.  Slide it  onto a plate - there are usually some loose crumbs in the pan which I sprinkle on top of the egg.  You can then sprinkle on something like Frank's Red Hot sauce or do as Judy suggests - add a little (tsp or so) balsamic vinegar to the pan, swirling once. Then pour the drops of sizzling vinegar over the eggs.

I made the dish this morning and served it on top three fat spears of steamed asparagus.  It might not be beautiful but it is delicious!